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Pumpkin Lasagna

Cozy Up with Pumpkin Lasagna: A Fall Comfort Food Dream

Enjoy this creamy Pumpkin Lasagna, a vegetarian twist on a classic dish that embodies the flavors of fall.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Resting Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Filling
  • 2 tablespoons Unsalted Butter Adds richness; substitute with olive oil for a lighter option.
  • 1 medium Onion Provides sweetness and depth; can substitute with shallots for a milder flavor.
  • 2 cloves Garlic Enhances overall flavor; fresh garlic is recommended.
  • 1 tablespoon Cider Vinegar Adds acidity to balance flavors; lemon juice can be an alternative.
  • 1 teaspoon Dried Sage Imparts a warm herbal flavor, essential for fall;
  • 2 cups Pumpkin Puree The star ingredient; freshly made puree is an option.
  • 2 tablespoons Pure Maple Syrup Sweetener that complements pumpkin’s earthy flavors.
  • 1/2 teaspoon Fresh Nutmeg Adds a warm spice note; ground nutmeg is a convenient substitute.
  • to taste Kosher Salt Essential for seasoning; adjust according to taste.
  • to taste Black Pepper Essential for seasoning; adjust according to taste.
For the Cheese Mixture
  • 1 large Egg Acts as a binder for the ricotta layer; can omit.
  • 15 ounces Ricotta Cheese Provides a creamy layer; cottage cheese can be used.
  • 1 cup Fontina Cheese Rich melting cheese for texture; Gruyère or provolone make suitable alternatives.
  • 1 cup Mozzarella Cheese Offers gooeyness and stringy texture; substitute with Monterey Jack.
For the Assembly
  • 12 sheets No-Boil Lasagna Noodles Eliminates prep time; gluten-free varieties are available.

Equipment

  • 9x13 baking dish
  • Large skillet
  • Medium bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 baking dish with cooking spray or butter.
  2. Melt 2 tablespoons of unsalted butter over medium heat, add 1 diced onion, and cook until softened, about 6-7 minutes. Stir in 2 cloves of minced garlic, 1 tablespoon of cider vinegar, and 1 teaspoon of dried sage. Cook for another minute.
  3. Add 2 cups of pumpkin puree, 2 tablespoons of pure maple syrup, 1/2 teaspoon of freshly grated nutmeg, and salt and pepper to taste. Stir well and let simmer for about 10 minutes.
  4. In a medium bowl, combine 15 ounces of ricotta cheese with 1 beaten large egg. Mix until smooth, then season with salt and black pepper.
  5. Spread a layer of the pumpkin mixture on the bottom of your prepared dish. Place a layer of no-boil lasagna noodles, followed by half of the ricotta mixture and sprinkle mozzarella and fontina cheese. Repeat layers, finishing with a final layer of pumpkin and cheese.
  6. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 25-30 minutes until golden and bubbling.
  7. Let it rest for about 15 minutes before slicing. Serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

This Pumpkin Lasagna pairs wonderfully with a crisp salad or garlic bread, making it a satisfying centerpiece for fall gatherings.

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